Let’s give Americans credit where credit is due! While we may not have invented the concept of tripping out with the dead, we have made Halloween a fantastic holiday by giving out treats. Now it’s no longer ONLY the USA’s idea of how to have fun.
Lit-up pumpkins line the Champs-Élysées in Paris. The Italians incorporate their ‘strega’ holiday with our trick and treating. Mexicans of course have the Day of the Dead celebration, and their papier-mâché décor is simply the best. Even the Swedes wear witch-y costumes.
On Halloween night, I’m at our Chelsea Market store to see charming costumed children come in for a treat. Chelsea Market is decorated to the max. Check out their website for the hours when stores will be handing outtreats. At Fat Witch we even hand out to adults, if in costume. We make not a dime on October 31, but giving away thousands of Fat Witch Baby brownies is the best fun of the year.
So, have you thought about your costume? In my youth, moms made the costumes, but now there are amazing choices online and at local stores for a ghoulish get-up.
If you are going as a witch this Halloween, send us a selfie. We’d love to share. Simply tag #FatWitch on Twitter, Instagram or Facebook.
Back to treats – what are you handing out? If your neighborhood won’t allow kids to beg for home- baked goodies, how about putting packaged candy in a decorative bag?
If you’re going to a party and want to impress by bringing baked goods, try whipping up a batch of Fat Witches. Our mix makes it easy, but you can also use this Fat Witch recipe listed below!
12 tablespoons unsalted butter
4 ounces bittersweet chocolate
1 ¼ cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
½ cup unbleached all-purpose flour
Pinch of salt
Grease a 9” x 9” baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350 degrees.
Melt the butter and chocolate in a small heavy-bottomed saucepan over low heat, stirring frequently. When melted, set aside to cool.
Cream the sugar, eggs and vanilla together. Add the cooled chocolate mixture and mix until well combined.
Measure the flour and salt. Sift together directly into the chocolate mixture. Mix the batter gently until no trace of the dry ingredients remains.
If desired, stir in walnuts or other extras.
Spread the batter evenly in the prepared baking pan and bake 30-35 minutes or until a toothpick inserted in the middle comes out clean or with only crumbs on it.
Remove the pan from the oven and cool on a rack for at least an hour. Cut just before serving.
Makes 12-16 brownies